Masterclass demonstrations supported by Sanpellegrino
Catch some of the biggest stars in food as they show you how to create their signature dishes.
Curtis Stone, Gwen and Maude, Los Angeles
Marc-Olivier Frappier, Joe Beef, Canada
Rosio Sanchez, Hija de Sanchez and Sanchez, Denmark
Theatre of Ideas supported by The New York Times
Get inside the heads of gastronomic greats and culinary creatives at this talk-style series that covers some of the biggest topics in food today.
How to Drink Wine - and Why
Jane Lopes (Attica, Melbourne) and Vanya Filipovic (Joe Beef, Canada). Moderated by Max Allen.
The Secret Life of Plants
Peter Gilmore (Quay and Bennelong, Sydney). Moderated by Palisa Anderson.
Panel - Creativity: Chasing the Muse
Martin Benn and Vicki Wild (Sepia, Sydney) and Ryan Clift (Tippling Club, Singapore). Moderated by Jill Dupleix.
Eating Australia, Inside and Out
Sam Sifton and Besha Rodell (The New York Times)
Rosé All Day by Vintage Cellars
Wine-lovers of all stripes can try 12 hard-to-find rosés from around the world in this free tasting. With small group sizes and giveaways included, there’s plenty to be tickled pink about.
Food and drinks (available for purchase)
Belles Hot Chicken food truck
Belles favourites plus a one-off dish in collaboration with a secret international guest
Mamasita food truck
Mamasita favourites plus a one-off dish in collaboration with a secret international guest
Sundae School Ice Creamery
Treats inspired by our international presenters, created exclusively for The House of Food And Wine
The Kyoto Protocol bar by Morgan McGlone and Christian Robertson
A pop-up bar serving low-waste drinks and rare natural wine
Add a workshop for $40
Get your hands dirty and keep your mind busy at these interactive workshops focused on future-proofing our food systems. Tickets can be added to your day pass for $40 per workshop.
Ferment This – Adam James
Adam James of Hobart’s Rough Rice will demonstrate how fermentation can transform ingredients that typically go to waste into delicious and nutritious condiments.
The After Party – Anther Experimental Distillation
Get your head around the idea of food sustainability with a drink in hand, crafted by the Anther team who will explore what flavours might exist after the world ends.
Invasive Species and Natural Selection – David Moyle
While invasive species are widely accepted as a threat to natural ecosystems, could they be the ones that come out on top in a survival of the fittest?
For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.7% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.
For all event enquiries, please call: +61 3 9823 6100